Orange & Rosemary Drizzle Cake
This delightful orange and rosemary cake is a harmonious blend of citrus and herb flavors. The light and fluffy cake layers are infused with zesty orange zest and aromatic rosemary, creating a unique and refreshing taste. The buttercream filling adds a creamy sweetness, while the candied rosemary and orange segments on top provide a beautiful and elegant finish. Perfect for any occasion, this cake is sure to impress your guests with its fresh and vibrant flavors.
— Constant Cookbook
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs , beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- finely grated zest of 1 orange
- ½ tsp very finely chopped fresh rosemary
- 100g butter , softened
- 140g icing sugar , sifted
- 2 oranges
- 100g caster sugar
- 8 small sprigs rosemary
Instructions
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what’s left and add to the butter cream.
- Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges – reserving the rosemary, cool, then sandwich together with the buttercream.
- Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.
Prep Time
PT30M
Yield
Cuts into 10 slices
Nutrition
- Calories: 514 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 46 grams sugar
- Fiber Content: 0.9 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.9 milligram of sodium
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